Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Smoked Salmon and Cod Salad with Mixed Olives

Recipe courtesy Chef Mari Ruiz, Hotel Palacio Marques de la Gemera, Osuna, Spain

Show: Follow That FoodEpisode: Follow That Olive

  • Prep Time

    15 min

  • Level

    Easy

  • Yield

    2 servings

Close

Times:

Prep
15 min
Inactive Prep
--
Cook
--
Total:
15 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 1 head lettuce
  • 1/2 cup black olives, chopped finely
  • 1/2 cup green olives stuffed with anchovies, finely chopped
  • 1 cup olive oil
  • 1 tablespoon sherry vinegar
  • Salt
  • 2 (1/4-inch thick) pieces smoked salmon
  • 2 (1/4-inch thick) pieces smoked cod

Directions

Slice the head of lettuce into 4 pieces, and place each bunch on a large serving plate in a cross shape, without overlapping.

Place all of the chopped olives in a small bowl, and then add the olive oil, vinegar, and salt, to taste. Stir to combine, and then spread generously over the lettuce.

Place the fillets of smoked salmon and cod over each of the lettuce pieces.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Advertisement
Advertisement